Raspberry Filled Donut Muffins Recipe
Delight in these Raspberry Filled Donut Muffins, a perfect blend of fluffy, moist cake with a sweet raspberry jam center. Topped with a buttery powdered sugar coating, these muffins offer a classic donut flavor in a convenient, bite-sized treat ideal for breakfast or an indulgent snack.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 35 minutes
- Yield: 12 standard muffins or about 24 mini muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- ¾ cup sugar
- ¾ cup all purpose flour
- ¾ cup cake and pastry flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp freshly ground nutmeg
Wet Ingredients
- 1 large egg
- ¼ cup vegetable oil
- ¾ cup whipping cream
- 1 tsp vanilla
Others
- ½ cup raspberry jam
- melted butter (for brushing)
- powdered sugar (for coating)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to ensure it’s hot and ready for baking the muffins.
- Mix Dry Ingredients: Sift together the all purpose flour, cake and pastry flour, salt, baking powder, and freshly ground nutmeg. Set this mixture aside for later use.
- Whisk Egg and Sugar: In a large mixing bowl, whisk the large egg and sugar together vigorously until the mixture becomes very light in color, ensuring a fluffy base.
- Add Oil and Cream: Gradually whisk in the vegetable oil followed by the whipping cream until the mixture is well combined and smooth.
- Incorporate Dry Ingredients: Gently fold the sifted dry ingredients into the wet mixture by hand just until they are incorporated. Avoid over mixing to keep the muffins tender.
- Bake Muffins: Pour the batter into muffin tins and bake for about 13 minutes for mini muffins, or 15 to 18 minutes for larger muffins, until a wooden toothpick inserted into the center comes out clean. Be careful not to over bake.
- Cool Muffins: Let the muffins cool in the pan for 10 minutes then transfer them to a wire rack to cool completely before filling.
- Fill with Raspberry Jam: Fill a piping bag fitted with a large star tip or open tip with ½ cup raspberry jam. Insert the tip into the center of each cooled muffin, wiggle gently to create a cavity, and squeeze to fill the muffin with jam.
- Coat Muffins: Brush the outside of each filled muffin with melted butter, then roll them in powdered sugar to create a sweet, donut-like coating.
- Serve: Serve immediately or store properly to enjoy later. The muffins are best enjoyed fresh.
Notes
- Do not over mix the batter to prevent dense muffins.
- Watch the baking time carefully, especially with mini muffins, as they can over bake quickly.
- The jam filling is versatile; try different fruit preserves if preferred.
- For a richer flavor, use high-quality vanilla extract and fresh nutmeg.
- Ensure muffins are completely cooled before filling to avoid melting the jam.
Keywords: raspberry filled muffins, donut muffins, baked muffins, raspberry jam, breakfast muffins, sweet muffins
Find it online: https://cookcrisis.com/raspberry-filled-donut-muffins-recipe/
